For two
large boneless skinless chicken breast cut in half to make two thin pieces
flour
garlic powder
pepper
salt
dredge chicken in the above mixture and shake to remove excess flour.
heat large skillet with garlic infused olive oil
add chicken and brown , cooking several minute on first side turn and cook on other side. When both side are lightly browned add chicken broth and cook until sauce starts to thicken if sauce does not thicken mix a small amount of flour and water and add to sauce to thicken.
While sauce is cooking to thicken cut up green olives capers and cherry tomatoes,add to sauce with basil and parsley and lemon juice cover with lid and cook till chicken is done. right before serving add butter and let melt and stir well.
cook a small amount of whole wheat pasta, remove chicken from pan and stir in pasta making sure all the pasta is well coated put in serving bowl and add chicken on top.
Sunday, July 31, 2011
Thursday, March 10, 2011
Parmesan, Roasted Garlic, and Basil Breadsticks
Parmesan, Roasted Garlic, and Basil Breadsticks
•1 head of roasted garlic (click here for recipe)
•1 1/8 cups of warm water
•2 tbsp olive oil
•3 tbsp Parmesan cheese
•2 tbsp sugar
•1 1/2 tsp salt
•2 tbsp fresh basil, chopped
•3 cups of flour
•2 tsp active dry yeast
•1 tbsp butter
Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.
Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with asilpat mat coated with cooking spray. Cover and let rise in a warm place until doubled in size (about 40 minutes).
Coat the breadsticks with melted butter then place into the oven and bake for 18-22 minutes, or until golden brown.
Remove from the oven and serve immediately. Enjoy!
•1 head of roasted garlic (click here for recipe)
•1 1/8 cups of warm water
•2 tbsp olive oil
•3 tbsp Parmesan cheese
•2 tbsp sugar
•1 1/2 tsp salt
•2 tbsp fresh basil, chopped
•3 cups of flour
•2 tsp active dry yeast
•1 tbsp butter
Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.
Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with asilpat mat coated with cooking spray. Cover and let rise in a warm place until doubled in size (about 40 minutes).
Coat the breadsticks with melted butter then place into the oven and bake for 18-22 minutes, or until golden brown.
Remove from the oven and serve immediately. Enjoy!
Sunday, January 9, 2011
Burgoo
* 1-2 tbs. olive oil for sauteing
* 1 pound mixed meats (beef, lamb, pork, chicken etc.) see note
* 1 cup chicken stock or broth
* 1 tbs Worcestershire sauce
* 2 tsp smokey papeika
* 2 cans stewed or fire roasted tomatoes
* 1 large onion, diced
* 1 cup celery, diced
* 1 red bell pepper, diced
* 1 large potato, diced
* 2 large carrots, diced
* 1/2 cup wine (white or red)
* 1/2 cup okra (optional)
* 1/4 cup lima beans (optional)
* 1/2 cup yellow corn (optional)
* garlic powder to taste or minced garlic to taste
* salt and pepper to taste
* 1 tsp cayenne
* red pepper flakes 1/4 to 1/2 tsp.
* 2 bay leaves
* 1/2 tsp thyme
* 2 tsp liquid smoke
* 2 tbs ketchup
* 1 tbs brown sugar
NOTE ON MEAT : I used 2 chicken breast, 1/2 lbs. beef and 1/2 lbs pork all chopped into small pieces.
Chopped all vegetables into small pieces. Heat olive oil in large pot and saute all vegetables until tender, remove and place in preheated crock pot, add meat and brown, add to crock pot, add all other ingredients, stir until well mixed cook for 6 or more hours. Cook longer on low. Remove bay leaves before serving.
* 1 pound mixed meats (beef, lamb, pork, chicken etc.) see note
* 1 cup chicken stock or broth
* 1 tbs Worcestershire sauce
* 2 tsp smokey papeika
* 2 cans stewed or fire roasted tomatoes
* 1 large onion, diced
* 1 cup celery, diced
* 1 red bell pepper, diced
* 1 large potato, diced
* 2 large carrots, diced
* 1/2 cup wine (white or red)
* 1/2 cup okra (optional)
* 1/4 cup lima beans (optional)
* 1/2 cup yellow corn (optional)
* garlic powder to taste or minced garlic to taste
* salt and pepper to taste
* 1 tsp cayenne
* red pepper flakes 1/4 to 1/2 tsp.
* 2 bay leaves
* 1/2 tsp thyme
* 2 tsp liquid smoke
* 2 tbs ketchup
* 1 tbs brown sugar
NOTE ON MEAT : I used 2 chicken breast, 1/2 lbs. beef and 1/2 lbs pork all chopped into small pieces.
Chopped all vegetables into small pieces. Heat olive oil in large pot and saute all vegetables until tender, remove and place in preheated crock pot, add meat and brown, add to crock pot, add all other ingredients, stir until well mixed cook for 6 or more hours. Cook longer on low. Remove bay leaves before serving.
Friday, December 24, 2010
RED BEANS AND RICE
RED BEANS AND RICE
1 red pepper diced
¼ cup onion diced
¼ cup celery diced
Saute until tender in olive oil
Add one can of red beans rinsed
2 Italian sausage grilled and diced into small pieces
Add to veggies.
Add 1 cup of chicken broth
Simmer
Add
Oregano
Bay leave
Smokey paprika
Garlic powder
Thyme
Sage
Parsley
Worchester sauce
Cayenne pepper
Tobasco
2 tablespoons ketchup
1 tablespoon tomato paste
Add to pot and simmer until most of the of the liquid is a absorbed serve over brown rice.
1 red pepper diced
¼ cup onion diced
¼ cup celery diced
Saute until tender in olive oil
Add one can of red beans rinsed
2 Italian sausage grilled and diced into small pieces
Add to veggies.
Add 1 cup of chicken broth
Simmer
Add
Oregano
Bay leave
Smokey paprika
Garlic powder
Thyme
Sage
Parsley
Worchester sauce
Cayenne pepper
Tobasco
2 tablespoons ketchup
1 tablespoon tomato paste
Add to pot and simmer until most of the of the liquid is a absorbed serve over brown rice.
Monday, August 16, 2010
Salad dressing
Salad dressing
1 cup olive oil
1/2 cup vinegar (2/3 of the 1/2 cup should be balsamic and 1/3 white)
1/2 cup sugar
Garlic powder 1 teaspoon+ depend on your mood
Greek seasoning 1 to 1/2 tablespoons or more
1 cup olive oil
1/2 cup vinegar (2/3 of the 1/2 cup should be balsamic and 1/3 white)
1/2 cup sugar
Garlic powder 1 teaspoon+ depend on your mood
Greek seasoning 1 to 1/2 tablespoons or more
Friday, August 6, 2010
Tortellini Salad with Sun-dried Tomato and Balsamic
• 2 large red bell peppers (raw in the one I had)
• 1 pound cheese tortellini
• 4 scallions (green onions), white and tender green parts only ( red onions in the one I had)
• 2 cloves garlic, quartered
• 4 to 6 sun-dried tomatoes, oil sliced into julienne strips
• 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish) I think they used dry it was a mild favor.
• ⅛ cup balsamic vinegar
• ½ cup extra-virgin olive oil
• Black olives
• Paprika to taste
• dried red pepper flakes, to taste
• salt and pepper, to taste
•
These instructions are if you use the recipe without changes. I would mix the dressing and then add the vegetables, toss and let sit.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and ½ cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled
• 1 pound cheese tortellini
• 4 scallions (green onions), white and tender green parts only ( red onions in the one I had)
• 2 cloves garlic, quartered
• 4 to 6 sun-dried tomatoes, oil sliced into julienne strips
• 1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish) I think they used dry it was a mild favor.
• ⅛ cup balsamic vinegar
• ½ cup extra-virgin olive oil
• Black olives
• Paprika to taste
• dried red pepper flakes, to taste
• salt and pepper, to taste
•
These instructions are if you use the recipe without changes. I would mix the dressing and then add the vegetables, toss and let sit.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and ½ cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled
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